Sopapillas – THE PROOF IS IN THE POOF!

My Aunt Joy made Sopapillas one time when I stayed at their house as a teen. I LOVED them. I’ve made them several times – but recently lost her recipe. I hopped online and found several recipes – all a little different. I chose two that were the biggest difference to try. Here are the results.

Please note – the SECOND RECIPE is the WINNER for the PROOF IS IN THE POOF!

It was obvious immediately that the recipe containing milk (recipe number 1) did not have poof power. Sometimes they half poofed – most times they did not poof and looked more like fried flat bread – a few of them DID poof very well. I’m not sure if I managed to roll the perfect thinness – or if the oil was just right – whatever the case – I don’t want to use a recipe that only poofs under perfect (or flukey) circumstances. My goal is for a Sopapilla that poofs almost every single time.

Side by Side Comparison Sopapilla Recipe 1 and 2

Sopapilla from Recipe Number 1 – The Perfect Poof!

Sopapillas 1 (with milk) – 3/5 Stars

Servings 12

Category Pastries

Ingredients

3 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

4 to 6 tablespoons lard or shortening

1 1/4 cups warm milk (approximate)

Vegetable Oil

Preparation

In Stand Mixer with WISK HOOKS combine dry ingredients. Add shortening. Mix on slow until shortening is cut in and resembles corn meal.

Add warm milk all at once. With DOUGH HOOKS mix until smooth.

Remove. Break into two balls. Cover with saran wrap and allow to sit 10 – 20 minutes.

Roll THIN – 3 millimeters. This is IMPERATIVE to the pastry “POOFING” into pillows. If they do not poof – try rolling slightly thinner – or not quite as thin. But it will be somewhere in this area.

Cut into 4 x 4 inch squares – also imperative to achieving perfect pillows you will be able to slit open to stuff.

Deep fry in med hot oil.

Sopapilla Recipe 2 (with water) – 5/5 Stars

Servings 24 Prep. time (min) 30 Cooking time (min) 15

Category Pastries

Ingredients

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

4 tablespoons shortening

1 1/2 cups warm water

2 quarts oil for frying

Preparation

In Stand Mixer with WISK HOOKS combine dry ingredients.

Add shortening. Mix on slow until shortening is cut in and resembles corn meal.

Add warm milk all at once. With DOUGH HOOKS mix until smooth.

Remove. Break into two balls. Cover with saran wrap and allow to sit 10 – 20 minutes.

Roll THIN – 3 millimeters. This is IMPERATIVE to the pastry “POOFING” into pillows. If they do not poof – try rolling slightly thinner – or not quite as thin. But it will be somewhere in this area.

Cut into 4 x 4 inch squares – also imperative to achieving perfect pillows you will be able to slit open to stuff. Deep fry in med hot oil. They should poof immediately. You may need to turn them and hold them in oil until all sides are brown – they will want to stay on the original side they were placed on.

After making the sopapillas – top them essentially however you want. We like ours tossed in an Icing Sugar/Cinnamon mix. Or with honey butter.

We most often use them for TACO’S

If they have not poofed – simply place the unpoofed sopapilla on your plate and top with taco toppings. If they HAVE poofed like they should – carefully split the top open and stuff with taco fillings!